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Shepherd's Pie

1 1/2 lb potatoes, peeled
1 lb roast lamb or mutton, minced
3 oz butter
1 medium onion, peeled & finely chopped
1/2 pint lamb stock (made from drippings of the roast with the fat taken off)
Salt & Pepper
1/4 pint (approx) milk

Preheat oven to 180 degrees C. Fry the onion in 1 oz of the butter
till lightly brown. Stir the onion into the mince and season well
with salt & pepper. Add the stock until the mince has a soft,
moist consistency. Put into an ovenproof dish and leave to form
a skin. Meanwhile, boil and drain the potatoes. Mash them with
at least 1 oz of butter and enough milk to make them creamy. Season
them well. Spread the potatoes over the mince, roughen the top
with a fork, and dot with the remaining butter. Bake for 30 mins
at the top of the oven so the potato is well browned.

Variations

Worcestershire sauce or cayenne pepper can be added for a hotter
flavour. The top can be glazed with beaten egg if a crisper top
is desired.

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